Huckleberry Rhubarb Jam Recipes

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

WILD HUCKLEBERRY JAM

Steps:

• Wash huckleberries and check for stems.
• Place berries and water in deep saucepan or pot.
• Slowly bring to a boil.
• Add the sugar all at once.
• Bring to a roiling boil, then cook for 2 minutes.
• Remove from heat.
• Add the Certo packet and stir for 3-4 minutes.
• Pour into jars (note: do this as quickly as possible- it will start to set almost immediately).
• Seal using method of choice. Boil for 10 min (if your altitude is between 3,000 and 6,000) then let cool.

RHUBARB HUCKLEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees. Grease bottom of an 8 x 8 inch baking dish. Cover the bottom of the pan with the chopped rhubarb followed by a layer of the huckleberries. Mix 3/4 cup sugar, butter, baking powder, salt, milk, extracts and flour together. Add a small amount of milk if mixture is too thick to pour. Pour batter over fruit. In a small bowl, mix remaining 1 cup sugar and cornstarch together and sprinkle the mixture evenly over the top of the batter. Pour the boiling water slowly on top. Do not mix. Bake at 375 degrees for 45 minutes.

HUCKLEBERRY RHUBARB JAM

Steps:

• In a large saucepan, combine huckleberries, rhubarb, and sugar and mix
• well. Place over high heat and bring to a full boil.
• Cook for 1 minute, stirring constantly.
• Remove from heat and stir in pectin. Alternately stir and skim for 5 minutes.
• Ladle into hot sterilized jars leaving a 1/4" headspace.
• Process in a boiling water bath for 10 minutes. Adjust time according to altitude.

HUCKLEBERRY JAM

Steps:

• Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir pectin into berry mixture and boil, stirring constantly, for 1 minute. Remove pot from heat and skim foam off the top using a metal spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.

MCP® HUCKLEBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush huckleberries thoroughly, one layer at a time. Place in saucepan. Add water and bring to full rolling boil (a boil that doesn't stop bubbling when stirred). Remove from heat. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups juice into 6- or 8-qt. saucepot. Add lemon juice.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

HUCKLEBERRY JAM

Steps:

• Prepare the mason jars by placing them into a heavy bottom pot. Add water to the jars and the pot until it reaches over the top of the jars. Bring the water to a boil over high heat. Turn off the heat and leave the jars in the water until ready to use.
• Remove the stems from the berries and discard any rotted or crushed berries. Rinse berries well to remove the dirt and debris until the waters runs clear. Transfer the berries to a large pot and cover with water 1 inch above the berries.
• Add the baking soda and boil on high for 2 minutes to remove the bitterness of the berries. Drain and rinse berries before transferring them back into the pot.
• Add lemon juice and crush berries with a potato masher until most of the berries are broken and chunky.
• Lower the heat to medium, stir in the sugar and pectin, and bring to a low boil for 8 minutes stirring often.
• Remove one jar from the canner at a time pouring hot water back into the canner. Place the jar on a soft towel or cutting board. Ladle the jam into the hot jar, leaving 1/4-inch headspace between the top of the jar and the jam. Using a damp paper towel, wipe the jar rim to remove any jam or residue around the lid. Repeat until all jars are filled.
• Place the flat, round portion of the two-piece closure - in a small saucepan, cover with water and bring to a simmer over medium heat to sterilize the lids. Do not boil. Keep lids hot until you are ready to use them.
• Carefully remove a lid from the hot water and place it on the jar. Place screw band on the jar. With your fingers, screw band down until resistance is met, then increase to fingertip-tight. Do not screw on tight.
• Return the jar to the hot water-filled pot. Repeat lidding steps util all jars are in the canner. Adjust the water level in the pot so water is 1-inch above jars and bring water to a full rolling boil over high heat. Once the water is boiling hard and continuously, begin the timing process of 10 minutes.
• Turn off the heat and let the jars rest in the water for 5 minutes before removing. Remove the jars, lifting them out of the hot water and transferring to the towel or cutting board to cool. Once cooled, tighten the screw band, label and store in a cool dark place for up to 2 years.